Caribou Steak~ Garlic Stir-fry Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
2 lbs: Caribou steaks,
1/4 cup: Soy sauce,
1 cup: Beef bouillon,
1/4 tsp: Ginger,
2 centiliter: Garlic, minced
1/4 cup: Sherry,
4 tbsp: Peanut oil,
2 centiliter: Garlic, minced
3 large: Green bell peppers cut into 1/2" strips,
1 cup: Water chestnuts,
3 tbsp: Cornstarch,
Sherry,
Sesame oil,
Hot steamed rice,
Directions:
Cut meat against the grain into 1/2 inch strips. Pound to tenderize.
Make a marinade for the meat by combining soy sauce, bouillon,
ginger, garlic and sherry. Marinate steak over night in the
refrigerator. Dry meat on paper towels. In a wok, heat peanut oil and
saute chopped garlic until it turns golden brown. Remove, leaving at
least 2 tablespoon oil in wok. Add meat to oil and saute until brown
(add just a dash of sherry and sesame oil to meat while its
browning). Set aside.
Make a slurry of the cornstarch and a little water. Pour marinade
into a separate pan and add cornstarch. Simmer until thick. Stir-fry
green pepper and water chestnuts in the wok. Add meat and marinade
sauce. Add a dash sesame oil to taste. Serve over steamed rice.
Source from luhu.jp
Make a marinade for the meat by combining soy sauce, bouillon,
ginger, garlic and sherry. Marinate steak over night in the
refrigerator. Dry meat on paper towels. In a wok, heat peanut oil and
saute chopped garlic until it turns golden brown. Remove, leaving at
least 2 tablespoon oil in wok. Add meat to oil and saute until brown
(add just a dash of sherry and sesame oil to meat while its
browning). Set aside.
Make a slurry of the cornstarch and a little water. Pour marinade
into a separate pan and add cornstarch. Simmer until thick. Stir-fry
green pepper and water chestnuts in the wok. Add meat and marinade
sauce. Add a dash sesame oil to taste. Serve over steamed rice.
Source from luhu.jp